Cranberry Chutney – Unknown

2 1/4 cups brown sugar

1 1/2 cup cranberry juice

1/2 cup apple cider vinegar

1/2 tsp. ground ginger

1/4 tsp. ground allspice

24 oz. fresh or frozen cranberries

2 medium oranges, peeled and sectioned

1 medium tart apple, peeled and coarsely chopped

1/2 cup dried apricots, coarsely chopped

1/2 cup dried currants or golden raisins

2 tbsp. orange zest


In a large sauce pan combine the brown sugar, cranberry juice, vinegar, ginger and allspice and bring to a boil.  Reduce heat to a simmer uncovered for 2 minutes or until sugar is dissolved.

Stir in the cranberries, oranges, apple, currants, apricots and orange zest.  Return to a boil.  Reduce heat to a simmer and cook uncovered for 45 minutes or until thickened, stirring occasionally.

Cool to room temperature and then transfer to a serving bowl.  Cover and refrigerate until chilled.

Alternatively you can pour into hot canning jars, seal and process for 10 minutes in a boiling water bath to seal.

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